The Best Buttercream Frosting EVER

OK.  Let me be truthful.  My chef/husband titles this recipe “Basic Buttercream.”  But that’s boring.  This is, in fact, the best buttercream I’ve ever tasted.  So good in fact, I could eat it by the bowl full (unfortunately.)  We’ve used it to decorate sugar cookies, cupcakes and cakes.  It spreads easily and pipes well. You are going to wonder how you ever lived without it! (Seriously, it’s that good!)

the best buttercream frosting ever

A few pieces of advice before you make this because it’s probably different from most frosting recipes you’ve seen and made in the past.  As you look into the bowl of your Kitchen Aid, you’re going to think, “I’m doing something wrong.  This is not how frosting looks.”  If that’s what you’re thinking, you’re on the right track!!  Trust the recipe.  It worked for me the first time!

The Best Buttercream Frosting EVER


  • 3 1/2 oz. sweetened condensed milk (1/4 of a can)
  • 3/4 lb. Powdered Sugar
  • 1 drop vanilla extract
  • 1 lb. cold, unsalted butter, cut into 1/2" cubes


In mixer with paddle attachment, combine sweetened condensed milk, powdered sugar and vanilla. Mix on low speed for 5 minutes, until combined.

Increase speed to medium and add butter, a little at a time until all butter is included.

Continue to beat on medium speed until buttercream is smooth and whipped. You may need to increase speed to high to get the desired result.

Transfer to storage container. Label and date.



  1. Holly E

    I love buttercream frosting and this recipe looks great. I can’t wait to try this on my hubby’s birthday cake.

    • Jennifer

      It’s so good!! Make sure to make a big batch, so that when you’re done “tasting” it, you’ll still have enough for the cake!! 🙂
      Jennifer recently posted…What is it like to Cook for a Chef?My Profile


Submit a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge

supporting your chef

Free E-Book

Sign up for my newsletter and get fun subscriber bonuses PLUS my FREE e-book, "Supporting your Chef from Line Cook to Corporate Chef."

You have Successfully Subscribed!